Recipe - Apricot Chutney

1 small Lime
1 cup Granulated Sugar
1 cup Packed Brown Sugar
1 cup Dried Currants
1 cup Cider Vinegar; (5% Acidity)
1 tablespoon Fresh Ginger; minced or
Three fourths teaspoon Ground Ginger
1 teaspoon Dry Mustard
1 teaspoon Ground Allspice
One fourth teaspoon Salt
1 ds Ground Cloves
3 small Dried Hot Red Chiles;
Crushed
One half cup Chopped Onions
1 small Garlic Clove; minced or
Pressed
4 pound Apricots; pitted & Quartered

Rinse unpeeled lime; then chop, discarding seeds. Place chopped lime in a
heavy bottomes 8 to 10 quart pan. Mix in granulated sugar, brown sugar,
currants, vinegar, ginger, mustard, allspice, salt, cloves, chiles, onion,
and garlic. Bring to a boil over mediumhigh heat. Stir in apricots; return
to a boil, stirring constantly. Reduce heat and simmer, uncovered, stirring
often to prevent sticking, until slightly thickened (about 45 minutes).

Process in boiling water canner as above.

Source: Sunset's _Home Canning_.

Date: Tue, 11 Jun 1996 08:41:06 0400

From: kmeade@ids2.idsonline.com (The Meades)

Recipe By : Maggie Workman MWORKMAN@VM.CC.PURDUE.EDU

MCRecipe Digest V1 #114

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.